Modern Caribbean Cuisine PDF
Preview Modern Caribbean Cuisine
Modern Caribbean Cuisine Modern Caribbean Cuisine Wendy Rahamut Macmillan Education Between Towns Road, Oxford OX4 3PP A division of Macmillan Publishers Limited Companies and representatives throughout the world www.macmillan-caribbean.com ISBN-13: 978-1405026-30-7 ISBN-10: 1-4050-2630-8 Text © Wendy Rahamut 2006 Photographs © Michael Bonaparte 2006 Introduction photograph © Mike Toy 2006 Design © Macmillan Publishers Limited 2006 First published 2006 All rights reserved; no part of this publication may be reproduced, stored in a retrieval system, transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior written permission of the publishers. Food styling by Wendy Rahamut Designed by IKON Design Cover design by IKON Design www.thinkikon.com [email protected] Photography by Michael Bonaparte Map by Peter Harper Printed in Thailand 2010 2009 2008 2007 2006 10 9 8 7 6 5 4 3 2 1 Contents Introduction 1 Conversion Tables 2 Snacks and Appetizers 4 Soups and Salads 50 Seafood 86 Meats 128 Rice and Provisions 156 Vegetables and Sides 184 Desserts 214 Cakes and Breads 260 Condiments 308 Glossary of Caribbean Names and Terms 314 Index 318 introduction The Caribbean islands boast some of the These represent a rich inheritance from our most beautiful landscapes in the world, the African, Indian and European ancestors friendliest of peoples and the most colourful respectively. They are all foods infused of cuisines. Our deep turquoise blue waters with our own locally grown fresh herbs and provide us with a vast assortment of fresh embellished with each island’s own version of seafood on a daily basis, the rich soil in some pepper sauce or salsas made from fresh hot of our tropical rainforested countries gives peppers and fruits. us all our fresh vegetables and herbs, and our delicious and intriguing ground or root Globalization has made our world a smaller provisions. Our tropical fruits, delightfully place to live in, with infl uences from juicy and sugary sweet, can be likened to the everywhere touching our lives with respect splendour of a Caribbean sunset with their to music, culture and, of course, food. vibrant hues of brilliant yellow and orange. The challenge then becomes both to maintain Our cane sugar is rated the best in the world our own integrity and to integrate other for both white and brown sugars and our rums infl uences as well into our cooking. This is are always placed top of the ratings. We are what Modern Caribbean Cuisine is all about. indeed a richly endowed set of islands and thereby largely self-suffi cient in agriculture. There are some traditional recipes within The longer I live in the Caribbean the more these pages, but the main emphasis of this amazed I become not only at the deliciousness book is about embracing our own indigenous of our local ingredients and food, but at the ingredients and using them in such a way as versatility of our indigenous ingredients. to create a fresher, tastier, spicy and delicious cuisine – a true celebration of Caribbean Traditional Caribbean food has gained the fl avours as they are today. The dishes use reputation for being a little heavy and high in fresh foods, enhanced with our own blend fat content, though very tasty all the same! of herbs, spiced up with our local peppers It is a cuisine, historically, comprised of rich and infused with our dried spices. They all brown stews, rice and peas dishes sometimes come together to make a Caribbean fusion simmered in coconut milk, provisions and cuisine that is, in the best sense, addictive! starches enveloped in sauces, spicy curries and rotis, vegetables cooked with butter, fl aky pastries, tender mouth-watering breads and, of course, butter cakes and creamy desserts. 1 Conversion Tables Weights 1 ounce 30 grams 8 ounces or ½ pound 250 grams or ¼ kilogram 16 ounces or 1 pound 500 grams or ½ kilogram Volumes 1 teaspoon 5 ml 1 tablespoon 15 ml ½ cup 125 ml 1 cup 250 ml or ½ pint 2 cups 500 ml or 1 pint Oven Temperatures 250ºF = 120ºC 300ºF = 150ºC 350ºF = 180ºC 400ºF = 200ºC 2 3 snacks & appetizers 4
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